Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Shrimp With Scallop Pasta
Details
- Serving Size: 6
- Dairy-Free: True
Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 12 pieces of medium shrimp, deveined and peeled
- Salt and Pepper (I use ground black pepper)
- 1 can diced tomatoes (with juice)
- 1/2 cup of cherry tomatoes
- 1 packet of linguine (or ½ for 2 persons)- Follow package instructions, cook until al dente
- 1/2 cup fresh basil leaves, torn into small pieces
- 2 garlic cloves, minced
- 4 teaspoons of olive oil
- 4 pieces of scallop, washed and patted dry
Instructions
Season shrimp and scallop with salt and pepper (separate bowls), put aside.
Heat deep large pan with olive oil, add shrimp and cook until opaque for about 3 minutes.
Re-using the same pan, add 1 teaspoon of oil and garlic, cook over medium fire until golden brown.
Remove sauce from heat and add in cherry tomatoes, stir.
Scallops
Add 1 teaspoon of oil, stir in minced garlic, cook until fragrant.
Place scallops on its side, until brown on both sides. Set aside.
Note
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